People’s tolerance for spicy food varies greatly. While some individuals take a bite of a serrano pepper and rush to find something to put out the fire in their mouth, others would gleefully consume an entire bottle of hot sauce if it were deemed socially acceptable. In fact, there are even individuals who are so enamored with capsaicin, the compound responsible for the spiciness in food, that they meticulously seek out the hottest chili peppers available in restaurants and grocery stores.
Have you ever wondered what makes those world’s spiciest peppers so insanely hot? Well, it turns out that there’s a chemical irritant called capsaicin lurking in their depths. This natural compound is also responsible for turning up the heat in those scorching hot sauces we love (and fear). But capsaicin is not just a flame-inducing troublemaker; it also boasts some surprising health benefits. Recent studies show that capsaicin has potential as a pain reliever and itch soother. It doesn’t stop there – this fiery compound may even have the ability to tweak gene expression in a way that could help prevent cancer. So next time you’re daring enough to try the spiciest peppers in the world, just remember that there might be more to gain than just the sensation of your taste buds being set ablaze.
So, which pepper carries the title for the spiciest in the world? To unveil this fiery secret, let’s unpack the very essence of what constitutes “hotness.”
Pepper heat is quantified using Scoville heat units (SHU), named after a pharmacist named Wilbur Scoville. He cleverly devised a scale to determine the dilution needed for a pepper to lose its fiery flavor. Let’s say a pepper has a rating of 1,000 Scoville heat units, indicating that it ought to be mixed with an equal measure of water 1,000 times before its spiciness fades away.
When it comes to measuring spice levels in peppers, a mere 1,000 Scoville units doesn’t pack much heat at all! To put things into perspective, even a jalapeño ranges between 2,000 and 8,000 SHUs (Scoville heat units). Now, imagine the fiery intensity of super hot peppers that reach a whopping 1 million Scoville heat units or even higher! In this list, we present seven incredibly spicy peppers known to mankind, ranked according to their increasing spiciness, all based on the Scoville scale. Rest assured, these peppers’ heat levels have been thoroughly verified and confirmed by experts.
Scotch bonnet peppers, also referred to as Bonney peppers or Caribbean red peppers, get their name due to their striking resemblance to the traditional Scottish tam o’shanter cap. These fiery peppers belong to the same family as the habanero pepper and are equally hot. Native to tropical regions of South America, West Africa, and the Caribbean, Scotch bonnets are a popular choice for those seeking to add an authentic taste to their Caribbean dishes. In fact, prior to the 1990s, the Scotch bonnet and the habanero were the only two peppers that surpassed the 350,000 SHU mark, making them the top contenders in the world of spice.
The red Savina is a type of habanero pepper that was created by the talented Frank Garcia from GNS Spices in California. Garcia’s goal was to produce a habanero pepper that was larger and spicier than the original. During his cultivation process, Garcia discovered a lone red habanero pepper among a sea of orange ones and saw an opportunity to breed it. From 1994 to 2006, the red Savina held the title of the world’s hottest pepper, according to Guinness World Records. In terms of flavor, the red Savina delivers the familiar taste of a habanero or Scotch bonnet, but with an intense level of heat that sets it apart. It’s like comparing a small firecracker to a massive explosion!
In the United States, the Bhut Jolokia is commonly referred to as the ghost pepper. It originates from northeast India and is known as the “Bhutanese pepper.” In the neighboring country of Bhutan, where it is regularly consumed, the cuisine is often considered to be the spiciest in the world. Surpassing the red Savina, the ghost pepper claimed the title of “world’s hottest pepper” in 2006, being twice as spicy. Its natural spiciness sets it apart and it has become quite notorious among spice enthusiasts.
In 2001, the Chile Pepper Institute at New Mexico State University received ghost pepper seeds all the way from India. It took several years for the institute to successfully cultivate and evaluate these seeds. Professor Paul Bosland of NMSU mentioned that he couldn’t pinpoint the specific reason behind the ghost pepper’s nickname, but conjectured that it might be due to its intense spiciness causing people to exclaim, “I can’t handle it anymore!”
The Naga viper pepper didn’t sprout naturally in the cool and damp climate of the U.K., but rather it was concocted by a pepper breeder in Grange-Over-Sands, Cumbria. This breeder took the Naga Morich, Bhut Jolokia, and Moruga Scorpion peppers and mixed them together to create this fiery sensation. Back in 2011, for a short spell, this pepper held the esteemed title of being the hottest pepper on the planet according to Guinness World Records.
The Trinidad scorpion pepper, originally developed by Butch Taylor in Mississippi, made its debut in Trinidad and Tobago. These fiery chili peppers have gained a reputation for being some of the hottest on the planet, but they’re definitely not for the faint of heart. In fact, if you suffer from asthma, it’s best to steer clear of these peppers as they could literally leave you breathless. As Taylor stated in an interview with Country Roads magazine back in 2014, “Eating a Trinidad scorpion pepper raw will set your mouth ablaze instantly, and the heat just keeps intensifying. If you dare to have one on an empty stomach, it might even make you throw up.” So, unless you’re ready to feel the burn, it’s wise to approach these peppers with caution.
The Trinidad Moruga scorpion is a well-established pepper variety that has been around in Trinidad and Tobago for a long time. Unlike its cousin, the Trinidad scorpion Butch T pepper, the Trinidad Moruga scorpion is a purebred species that hasn’t been crossbred with any other pepper types. When you take a bite of this extremely hot pepper, you’ll be surprised by its fruity taste at first, but be prepared for a powerful and long-lasting heat that can last for several minutes. Although it was once proclaimed as the world’s hottest pepper in 2012 by the New Mexico Chile Conference, it has since lost that title. Nonetheless, it continues to be a popular choice for many hot sauce enthusiasts who appreciate its distinctive combination of sweetness and spiciness.
The year was 2013 when the Carolina Reaper rose to fame as the reigning champ of scorching hot peppers. This fiery little cultivar was painstakingly created by a pepper enthusiast named “Smokin'” Ed Currie, based in South Carolina. His company, Puckerbutt Pepper Company, is responsible for this tongue-tingling creation. Similar to the Trinidad scorpion, the Carolina Reaper offers a tantalizing combination of sweetness and spice. With an average Scoville Heat Unit (SHU) rating of 1,641,183, it is no joke, but it can reach an astonishing 2,200,000 SHUs. This pepper holds its fiery crown firmly, making it the hottest pepper on the planet according to the Guinness World Records.
The League of Fire is an organization that evaluates the top chili-eating champions and they organize an event called the Carolina Reaper pepper challenge. This challenge aims to find out who can endure the highest levels of spiciness in the world. One extraordinary individual from Australia, known as Gregory “Iron Guts” Barlow, currently holds the record for consuming a mind-boggling 160 Carolina Reapers in one go. These peppers are so intense that just the tiniest bit of their airborne oils can leave us gasping for air. It’s safe to say that for us mere mortals, the thought of even attempting such a feat is both incomprehensible and utterly daunting.
The race to cultivate the spiciest chili pepper in the world is far from finished, and one person who is actively participating in this competition is Currie. He is known for constantly pushing the boundaries by growing progressively hotter peppers. According to his claims, his latest creation, Pepper X, is an exceptional hybrid of the Bhut Jolokia (ghost pepper) and the Trinidad scorpion pepper. While it is believed that these peppers can reach an astonishing 3,180,000 Scoville Heat Units, this figure has not been independently verified. Nevertheless, it is worth noting that this ranking brings them closer to the Scoville Heat Units found in pure capsaicin, which approximately amounts to 16,000,000. The pursuit of the world’s hottest chili pepper rages on!
Did you know that there are a few other super spicy peppers out there that might just give the famous Carolina Reaper a run for its money? For instance, there’s the dragon’s breath chili pepper, which registers a whopping 2,480,000 on the Scoville scale. Talk about fiery hot! Then there’s the Komodo dragon pepper, which comes in at a similar 2,200,000 SHU, just like the Reaper. And let’s not forget about the bold and daring apollo pepper, clocking in at a mouth-scorching 3,000,000 SHUs! It’s important to note, though, that these contenders haven’t been officially recognized by Guinness World Records yet. But hey, who needs validation from a record book when you can feel the intense burn on your tongue?